Coffee Fluff

This is a sophisticated dessert for adult coffee lovers. It’s a festive ending to a New Year’s meal that can be made ahead.

Coffee Fluff

2 tablespoons Ground Coffee

1 cup Water -- Brew with ground coffee

2 Tablespoons Brown Sugar -- firmly packed

pinch Salt

1 envelope unflavored Gelatin

1 cup Heavy Cream

½ Tablespoon Cognac -- optional

½ teaspoon Vanilla Extract

pinch Salt

·Brew the coffee with the water; I used my regular drip coffee maker. Put in a 2 cup glass measuring cup. Stir in the sugar and pinch of salt and sprinkle the gelatin over top. Let it soften for a few minutes then whisk vigorously until gelatin is thoroughly dissolved. Refrigerate until it is set - about two hours.

·Add the liquor, vanilla and a pinch of the salt to the cream. Whip the cream until it forms soft peaks. Remove the cream to a separate bowl, and whip the coffee gelatin, quite firm by this point, until it is frothy and creamy. Stir this whipped coffee jelly and the cream together. Spoon into a mold or individual cups and refrigerate again until set - at least an hour.

·Serve with a few chocolate shavings on top. Try it in china coffee cups for a nice presentation.

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We live a lot like our folks did in the 40's and 50's - baking, gardening, canning, cooking from scratch, hanging up the wash, having coffee with friends, sharing good books, taking a Sunday drive in the country.We don't feel like we're giving up anything.